Since my research on this holiday had a lot of confusion about where the recipe really came from, I needed to know. I couldn’t figure out why this pudding was called Indian pudding if it wasn’t an Indian dish. I found out through much searching that Indian pudding can be traced back to the early settlers in New England. The settlers couldn’t find the ingredients they needed for their pudding, so they adapted their cooking by using milk instead of water etc. The name of the pudding comes from “Indian meal,” which is what they called cornmeal. It’s believed the dish was actually an adaption of the British “Hasty Pudding,” which is a wheat porridge cooked on the stove top. Thank goodness I found an answer. It was driving me crazy.
Below you will find a recipe for the pudding. Get together and make it for dessert tomorrow. Even though it will be past Indian Pudding Day, if you like it maybe you can make it one of your Thanksgiving traditions or have it ready to celebrate next Indian Pudding day. Have fun and let me know if you like it.
Traditional American Indian Pudding, a baked custard pudding made with cornmeal, milk, eggs, and sweetened with molasses. Perfect for Thanksgiving!
Indian Pudding Recipe
- Prep time: 5 minutes
- Cook time: 2 hours, 30 minutes
- Yield: Serves 8-10
- 6 cups of milk
- 1/2 cup (1 stick) butter
- 1/2 cup yellow cornmeal
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 cup molasses
- 3 eggs, beaten
- 1/3 cup of granulated sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1 cup golden raisins (optional)
- Whipped cream or vanilla ice cream for toppings Mmmmmmm
1 Scald the milk and butter: Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2 Preheat oven to 250°F.
3 Make cornmeal milk base: In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4 Temper the eggs, combine with milk cornmeal mixture: Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
5 Add sugar, spices, raisins if using: Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional).
6 Bake: Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
7 Cool for an hour: Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled.
Serve with whipped cream or vanilla ice cream.
The recipe came from: